Combined Kids & Youth Basic Kitchen Skills Enrichment Series with Miss Sue

Four Mondays, April 5, 12, 19, & 26, 4-6 PM. Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. 

Class One – safety, tools, knife skills, prep, cook and eat Sautéed Lemon Chicken, Baked Orzo with Eggplant and Mozzarella, plus Ricotta Bread.

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Breakfast Enchiladas, Baked Egg Cups, Breakfast Cookies Energy Bites.

Class Three – continue skills, prep, cook and eat Old Fashioned Pot Roast, Mashed Potatoes, Cheese Puffs, and Apple Coleslaw.

Class Four – The Grand Finale – Students will prepare for the last feast, Cheeseburger Meatloaf, Corn Chowder, Broccoli Patties, and Chocolate Chip Cookies.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

 Combined Kids & Youth Basic Baking Skills Enrichment Series
with Miss Sue

   Four Wednesdays, April 7, 14, 21, & 28, 4-6 PM, Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

  To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week baking and sampling what they prepare.

Class One – precision measuring, mathematics of recipe conversion, accuracy and timing, reinforcement of safety and utilization of kitchen tools and general dexterity. Prepare and sample several types of cookies.

Class Two – repeat and continue to hone skills learned in class one, learn about the food groups and basic tastes, prepare, bake, and taste cupcakes, cake, and frosting.

Class Three – reinforcement of general skills and prep. The focus of this session will be on creating pies and bread.

 Class Four – The Grand Finale – Students will prepare a sampling of baked goods they learned in this series that we will all enjoy before going home on the last day of class.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

 Combined Kids & Youth Basic Kitchen Skills Enrichment Series with Miss Sue
All New Recipes

Four Mondays, May 3, 10, 17, & 24, 4-6 PM. Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. 

Class One – safety, tools, knife skills, prep, cook and eat Three Cheese Mexican Shells, Mexican Street Corn Salad, Guacamole, and Chips.

 Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Ham and Cheese Calzone, Spaghetti Squash with Quick Marinara Sauce, Oatmeal Blueberry Bread.

 Class Three – continue skills, prep, cook and eat Glazed Meatloaf, Oven Roasted Potatoes, Buttery garlic bread, Zucchini Crisps.

 Class Four – The Grand Finale – Students will prepare for the last feast, Pineapple and Chicken Fried Brown Rice, Quinoa with Fresh Peas, Cornbread Casserole.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

 Combined Kids & Youth Basic Baking Skills Enrichment Series
with Miss Sue  All New Recipes

   Four Wednesdays, May 12, 19, 26, & June 2, 4-6 PM, Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

  To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week baking and sampling what they prepare.

Class One – precision measuring, mathematics of recipe conversion, accuracy and timing, reinforcement of safety and utilization of kitchen tools and general dexterity. Prepare and sample several types of cookies.

Class Two – repeat and continue to hone skills learned in class one, learn about the food groups and basic tastes, prepare, bake, and taste cupcakes, cake, and frosting.

Class Three – reinforcement of general skills and prep. The focus of this session will be on creating pies and bread.

 Class Four – The Grand Finale – Students will prepare a sampling of baked goods they learned in this series that we will all enjoy before going home on the last day of class.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

 Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp

Summer International Foods with Daniel Rosati

 Mon. Tues. Weds. Thurs. June 28, 29, 30, & July 1, 9AM-1PM

 $399.00 per student Teen & Pre-Teen Ages 10 -18

 This 4 day Intensive camp focuses on the foundational basics necessary in all culinary preparation. Students must be at least 10 years old to attend this camp. Each day students will prepare various items they will serve and eat. They will learn how to plan a menu, prep, cook, serve and cleanup. Day 1 will focus on knife skills. Menus for the subsequent days will utilize knife skills practiced from day 1.

 We sometimes change-up menus based on class discussions and or student skill ability.

 (No open toe footwear.)

Day 1: Italy: Tomato Crostata, Tuscan Ribollita Vegetable Soup, Handmade Ricotta Ravioli with Pesto, Butterflied Roasted Chicken with Rosemary, Sautéed Spinach with White Beans & Garlic, Frozen Tiramisu

Day 2: France: Gougere Cheese Puffs, Potage St.Germain - Fresh Pea Soup, Chopped Steak Haché with Rich Brown Sauce, Asparagus with Hollandaise Sauce, White Chocolate Mousse with Raspberries 

Day 3: Asia: Chinese Shrimp & Pork Pot Stickers, Cold Sesame Noodle Salad with Chicken Sate, 5 Spice Roasted Baby Back Ribs, Summer Vegetable Stir Fry, Banana Wontons with Maple Glaze

Day 4: Spain: Potato Tortilla, Classic Shrimp with Garlic Sauce, Pork Tenderloin Piccadillo, Sautéed Collard Greens with Chorizo, Crema Catalana Custard

  If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 1 (4-Day Camp)

 Monday June 28-Thursday July 1

 10AM-2PM - $249.00 per child ages 4 thru 9

 Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 1    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. June 28, 29, 30, & July 1

12 Noon-4 PM - $259.00 per child ages 4 thru 9

This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

  If there is a Wait List, please see our Pricing and 'Wait List Policies

V2 Day Teen/Pre-Teen Sandwich Workshop  with Dan Slobodien

Mon. Tues. June 28 & 29  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1: Breakfast Sandwiches Get your day off to a Great Start!

Avocado Toasts, Breakfast Quesadillas, Breakfast Burritos, Texas Breakfast Tacos, Breakfast Pizza

 Day 2: Great Sandwiches from Around the World

Vietnamese BBQ Pork Bánh Mì, Argentina Chimichurri Beef, Greek Lamb Gyros, Mexican Chorizo Pambazos, Cajun Blackened Catfish Po' Boy, Pork & Ham Cubanos

      If there is a Wait List, please see our Pricing and Wait List Policies.

2 Day Teen/Pre-Teen Asian & Mexican Workshop  with Dan Slobodien

Wednesday June 30 & Thursday July 1  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1: Fun with Asian Noodles

Japanese Shio Ramen Bowls, Vietnamese Beef Pho, Vietnamese Shrimp & Basil Summer Rolls, Pad Thai, Vegetable Lo Mein

 Day 2: ¡Ole! It's Fun with Mexican Day

Homemade Flour & Corn Tortillas, Tacos al Pastor, Fish Tacos, Chicken & Tomatillos Tamales

Better-than-Jar Salsa, Guacamole, Baked Churros

       If there is a Wait List, please see our Pricing and Wait List Policies.

*New Summer Teen & Pre-Teen*

'Choco-Palooza' 2-Day Intensive Teen Camp with Suzanne Lowery

 Mon. Tues. July 5 & 6, 9:00 AM -1:00 PM Full Participation

$199.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1: Cakes, Candy and Ice Cream - Chocolate Cannoli Cupcakes, Chocolate Lava Cakes, Chocolate Covered Tuxedo Strawberries, Chocolate Truffles, Chocolate-Toffee Ice Cream

Day 2: Pastry, Pies and Tarts - Chocolate Eclairs, Double Chocolate Elephant Ears, Cinnamon-Sugar Chocolate Kiss Puffs, Chocolate-Coconut Cream Tarts, Chocolate-Strawberry Brownie Pie

Class size limited and fills up quickly so register early.

   If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 2 (4-Day Camp)

 Monday July 5-Thursday July 8

 10AM-2PM - $249.00 per child ages 4 thru 9

 Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 2    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 5, 6, 7, & 8

12 Noon-4 PM - $259.00 per child ages 4 thru 9

This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

  If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Culinary Camp - The Thrill of the Summer Grill  with Daniel Rosati

 Mon. Tues. July 5 & 6  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1 Fish & Seafood: Baja Style Shrimp Tacos, Barbecued Grilled Clams, Asian Inspired Grilled Salmon in Foil Packets, Three Bean Salad, Mixed Green Salad with Avocado Herb Dressing, Grilled Peaches with Raspberry Sauce

 Day 2: Chicken & Meats: Greek Chicken Kabobs with Tatziki, Grilled Flank Steak with Argentinian Chimichurri Sauce, Chinese Grilled Hoisin Pork Tenderloin with Grilled Scallion Toast, French Potato Salad, Turkish Chopped Salad with Lemon Feta Dressing, Summer Cherry Crumble

       If there is a Wait List, please see our Pricing and Wait List Policies.

*New Summer Teen & Pre-Teen*

American Eats 2-Day Intensive Teen Camp with Suzanne Lowery

 Wed. Thurs. July 7 & 8, 9:00 AM -1:00 PM Full Participation

$199.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1

Red, white and blue smoothie, Cucumber-tomato Gazpacho, Blueberry-Watermelon Feta Salad,

Tri-color Potato Salad, Roasted Pepper, Mozzarella, Grilled Steak and Chicken Sandwiches,

Mixed Berry Crumb Tarts with Whipped Cream

Day 2

Salsa with Blue Corn Chips, Red, White and Blueberry Mashed Potatoes, Sweet Pepper Corn Muffins,

Bacon and blue cheese Deviled Eggs, Finger Lickin' Grilled Ribs, Mixed Berry Red Velvet Flag Cake

 Class size limited and fills up quickly so register early.

   If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 2 Day Teen/Pre-Teen Culinary Camp - International Appetizers  with Daniel Rosati

 Weds. Thurs. July 7 & 8  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1 Asia: Kataifi Wrapped Shrimp with Raita Sauce, Chinese Scallion Pancakes, Vietnamese Pork Bahn Mi Sliders, Sweet & Sticky Chicken Wings, Thai Shrimp Cakes with Cucumber Salad, Vegetable Samosa, Coconut Mousse Cups

Day 2 Mediterranean Classics: Provencal Pizza, Sicilian Rice Balls, Panzanella Crostini, Trio of Greek Dips with Pita Triangles, Spanish Chorizo Stuffed Potatoes, Moroccan Chicken Cigares, Lebanese Baklava

       If there is a Wait List, please see our Pricing and Wait List Policies.

 4-Day Intensive Baking Workshop I

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 3 (4-Day Camp)

 Monday July 12-Thursday July 15

 10AM-2PM - $249.00 per child ages 4 thru 9

 Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 3    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 12, 13, 14, & 15

12 Noon-4 PM - $259.00 per child ages 4 thru 9

This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

  If there is a Wait List, please see our Pricing and 'Wait List Policies

 Summer Teen & Pre-Teen Cake Decorating with Suzanne Lowery

 2 Days, Monday, July 12, & Tuesday, July 13

 2-5 PM Ages 10-18  Drop-Off No Adults

 $179.00 per person including starter set of tools

THE BASICS OF CAKE DECORATING:

 In these two sessions, learn to create a professionally decorated special occasion cake.

 Introduction to tools, frostings, handling of the pastry bag, and basic borders.

 Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.

 Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.

 Students will complete an iced and decorated cake of their own design.

 *Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Puff Pastry ‘Pâte Feuilletée’Workshop with Suzanne Lowery

 2 Days, Wednesday July 14 & Thursday July 15

 2-5 PM Full Participation, Ages 10 -18 $159.00 per student Drop-Off  No Adults

Day 1 – Students will make their own puff pastry dough,  also known as pâte feuilletée, in the traditional as well as quick style.  While this new dough students made rests and chills we will work with frozen prepared puff pastry dough to create sweet and savory turnovers, sticks, elephant ears and custard filled Napoleons.

Day 2 – Students work with the homemade puff pastry the chilled pastry dough students made in day 1 to create fruit, cheese, and chocolate fillings to create pinwheels, pockets, horns and rolls.

Class size is limited & will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and Wait List Policies.

 Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp with Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 19, 20, 21, & 22, 9AM-1PM

 $399.00 per student Teen & Pre-Teen Ages 12 -18

 This 4 day Intensive camp focuses on the foundational basics necessary in all culinary preparation. Students must be at least 12 years old to attend this camp. Each day students will prepare various items they will serve and eat. They will learn how to plan a menu, prep, cook, serve and cleanup. Day 1 will focus on knife skills. Menus for the subsequent days will utilize knife skills practiced from day 1.

 We sometimes change-up menus based on class discussions and or student skill ability.

 (No open toe footwear.)

 Day 1 - Basic Knife Skills

 Creamy Carrot Soup, Boiled Potatoes Fried Crisp, Cubes and Strips, Roasted Vegetables and Barley Salad, Fish en Papillote with Capers Olives Tomatoes and Basil, Fresh Cooked Tomato Sauce, Fettuccine Alfredo, Italian Spinach Meatballs, Nina's Breaded Cauliflower, Arugula Salad with Lemon-Herb Vinaigrette, Pate a` Choux Pastry, Chocolate Pastry Cream, Creme Brulee, Tiramisu

 Day 2 - White or Blond Stock, Brown Stock, Be'chamel Sauce, Baked Macaroni & Cheese, Beef and Barley Soup, Sliced Pear Pomegranate Romaine and Sweet and Spicy Pecan Salad, Cream of Potato Leek Soup, Steak au Poivre, Shaved Brussels Sprout Salad, Spinach and Potatoes au Gratin, HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake, Basic Gelato, Baked Churros, All Purpose Crêpes, Dulce de Leche

 Day 3 - Onion Soup, Red Snapper Filet with Fresh Vegetable and Lemon Confit, David’s Bistecca alla Pizzaiola, Salsa alla Marinara, Sautéed String Beans with Bread Crumbs and Tomatoes, Spicy Salsa and Chips, Grilled Balsamic Vegetable Salad with Capers and Goat Cheese, Poulet Sauté Chasseur, Veal Scaloppini with Mushrooms Ilvento’s Style, The Cinnabon Recipe, Bananas Flambé, Tuile Cookie Bowls, Tart Tatin

 Day 4 - Asian Sticky Wings, Herb Crusted Salmon with Citrus Sauce, Meatloaf with Mashed Potatoes and Mushroom Gravy, Mashed Potatoes, Green Bean Caesar Salad, Butter Baked Croutons, Chicken Sausage and Shrimp Gumbo, Currant Glazed Pork Tenderloin, Sweet Potato Pancakes, Minted Snap Peas, Individual Warm Chocolate Cake, Pate Brisee Tart Crust, Deep Dish Blueberry Pie, Chocolate Chip Banana Bread, Oatmeal-Raisin Baked Apples, Chantilly Whipped Cream

  If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 4 (4-Day Camp)

 Monday July 19-Thursday July 22

 10AM-2PM - $249.00 per child ages 4 thru 9

  Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

 Week 4    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 19, 20, 21, & 22

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen French & Italian Pastry Workshop  with Daniel Rosati

 Mon. Tues. July 19 & 20  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1: French: Cream Puffs & Éclairs, Strawberry Napoleons, French Style Cheesecake, Lemon Tart, Chocolate Pot du Crème

Day 2: Italian: Cherry Crostata Jam Tart, Double Chocolate Biscotti, Vanilla Gelato, Panna Cotta with mixed Berries, Cannoli

      If there is a Wait List, please see our Pricing and Wait List Policies.

  2 Day Teen/Pre-Teen *NEW* - Quick Breads and Such Workshop with Daniel Rosati

 Weds. & Thurs. July 21 & July 22  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1: Quick Breads:  Blueberry Lemon Loaf, Parmesan Herb Bread, Cast Iron Skillet Corn Bread, Classic Banana Bread, Stuffed Bagel Bites
Day 2: Biscuits, Muffins & Scones: Buttermilk Biscuits, Chocolate Chip Scones, Jumbo Apple Walnut Muffins, Mixed Berry Muffins, Miniature Currant Orange Muffins

If there is a Wait List, please see our Pricing and Wait List Policies.

4-Day Intensive Baking Workshop II  with Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 26, 27, 28, & 29

 9:00 AM -1:00 PM  Full Participation

 $349.00 per person Ages 10 -18 Drop-Off No Adults

Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit Pizzas, Peach-Raspberry Galette
Day 2 - Breads and Muffins - Chocolate-cherry Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Bread with Peanut butter and banana
Day 3 - Pastries - Baked Apple Dumplings, Strawberry Ice Cream Baked Alaska, Fudge Brownies, Toasted Marshmallows

Day 4 – Chocolate - Truffles, Lava Cakes, White Chocolate Mousse with Raspberry Sauce, Chocolate Crackle Cookies, Chocolate Covered Strawberries

 Based on class discussions recipes changes or additions are possible.

  If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 5 (4-Day Camp)

 Monday July 26-Thursday July 29

 10AM-2PM - $249.00 per child ages 4 thru 9

   Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

 Week 5    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 26, 27, 28, & 29

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Pre-Teen & Teen Cookie Baking & Decorating Workshop with Miss Staci

 Monday July 26, & Tuesday July 27, 2-5 PM  Drop-Off No Adults

 $159.00 per person ages 10-18, includes all materials

 In this 2-Day workshop students will learn to prepare sugar, chocolate and spice cut-out cookies, in various shapes, and learn decorating techniques with butter-cream, royal icing and fondant, as well as 'glitter', 'paint' and other specialty decorations.

 If there is a Wait List, please see our Pricing and Wait List Policies.

 2 Day Pre-Teen & Teen Tex-Mex & Pasta Challenge Fun-Fest with Miss Staci

 Wednesday July 28, & Thursday July 29, 2-5 PM  Drop-Off No Adults

 $159.00 per person ages 10-18, includes all materials

Day 1: Tex-Mex Challenge, Team 1
Chilaquiles Verdes, Chicken Enchiladas, Mole Seasoned Flank Steak
Black Bean Salsa with Lime Chili Chips, Baked Churros
Team 2
Spicy Chips with Tomato and Avocado Salsa, Rosemary Margarita Marinated Shrimp, Chicken Tacos
Homemade Ground Beef Tacos, Bananas Flambe`

 Day 2: Pasta Challenge, Team 1
Homemade Pasta dough for Macaroni, Alfredo Sauce, Homemade Sausage, Cannoli
Team 2
Easy Ricotta Gnocchi, Basilico Sauce, Homemade Meatballs, Grandma Rifici’s Classic, Cheese Cake Singles

Combined Team Effort
Tossed Green Salad with
Homemade Vinaigrette
Garlic Knots

 If there is a Wait List, please see our Pricing and Wait List Policies.

 Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp with Daniel Rosati

 Mon. Tues. Weds. Thurs. Aug. 2, 3, 4, & 5, 9AM-1PM

 $399.00 per student Teen & Pre-Teen Ages 10 -18

 This 4 day Intensive camp focuses on the foundational basics necessary in all culinary preparation. Students must be at least 10 years old to attend this camp. Each day students will prepare various items they will serve and eat. They will learn how to plan a menu, prep, cook, serve and cleanup. Day 1 will focus on knife skills. Menus for the subsequent days will utilize knife skills practiced from day 1.

 We sometimes change-up menus based on class discussions and or student skill ability.

 (No open toe footwear.)

Day 1: Essential Knife Skills, Beef, Chicken & Vegetable Stocks, Soups & Salads: A Trio of Potato Salads, Mixed Green Salad with Mustard Vinaigrette, Grilled Caesar Salad, Classic Minestrone, Creamy Corn Chowder, Italian Fruit Salad

Day 2: From Pan to Plate, The Art of Sautéing: Nacho Tuesday with Homemade Chips, Salsa & Guacamole, Crispy Chicken Strips, Turkey Cutlets Marsala Style, Pan Fried Pork Chops Milanese, Marinated Beef Flank Bulgogi Style with Thai Fried Rice, Bananas Foster

Day 3: Stove Top & Oven Braising: Beef Stew with Baked Polenta, Chicken Paprikash with Dumplings, Stuffed Meatballs with Marinara & Herbed Cavatelli, Milk & Herb Braised Pork Loin with Whipped Potatoes, Poached Pears

Day 4: Dry & Moist Heat Roasting & Baking: Stuffed Roasted Vegetables, Oven Fried Parmesan Chicken Legs, Butterflied Roasted Chicken with Herbs, Crispy Roasted Rosemary Potatoes, Roasted Cauliflower Salad, Chocolate Soufflé Cakes

   If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

Week 6 (4-Day Camp)

Monday Aug. 2-Thursday Aug. 5

10AM-2PM - $249.00 per child ages 4 thru 9

   Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

 Week 6    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug. 2, 3, 4, & 5

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

 Summer Teen & Pre-Teen Pizza Workshop with Miss Staci

 2 Days, Monday, August 2, & Tuesday, August 3

 2-5 PM, Ages 10 -18 $159.00 per student Drop-Off No Adults

 This class will cover pizza making starting with making fresh dough from scratch. Students will learn to make pizza sauce & explore various pizza toppings. This two day pizza workshop will give students the experience and confidence to make great pizzas and ignite the spark to continue making fresh at home any time.

       If there is a Wait List, please see our Pricing and Wait List Policies.

 Summer Teen & Pre-Teen Pasta Making Workshop with Miss Staci

 2 Days, Wednesday, August 41 , & Thursday, August 5,  2-5 PM Full Participation, Ages 10 -18  $159.00 per student

 Homemade pasta comes in a wide variety of styles and shapes. It involves different types of dough and some are stuffed or filled. This class will be a primer to explore the world of homemade pasta. Students will learn the art of making pasta dough, forming some shapes by hand, utilizing machines, some manual and some mechanized, to form the shapes, and finally some simple versatile accompanying sauces. Class size is limited and will fill up quickly so register early.

    If there is a Wait List, please see our Pricing and Wait List Policies.

*Summer Teen & Pre-Teen* 2 Day Teen/Pre-Teen Artisan Bread Making Workshop

with Daniel Rosati

Mon. Aug. 9 & Tues. Aug. 10

9:00 AM-1:00 PM $199.00 per student ages 10 – 18  Drop-Off  No Adults

Day 1: Yeast Breads I: Hearty Oatmeal Bread, Pecan Sticky Monkey Bread, Parmesan Pesto Ring, Braided Challah Bread, Soft Knot Rolls, Flaky Buttermilk Biscuits

Day 2: Yeast Breads II: Miniature Butter & Herb Focaccia, French Savory Walnut Onion Boule, Sesame Semolina Bread, English Muffins, Chocolate Swirled Loaf Bread, Parmesan Herb Quick Bread

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 7 (4-Day Camp)

 Monday Aug. 9-Thursday Aug. 12

 10AM-2PM - $249.00 per child ages 4 thru 9

    Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

 Week 7    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 9, 10, 11, & 12

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 Pre-Teen & Teen 2-Day Exploring the World of Cheese Making with Miss Staci

 2 Days, Monday, August 9, & Tuesday, August 10

 2-5 PM, Ages 10 -18 $159.00 per student Drop-Off No Adults

Day 1 will be a day of delightful cheese making. We will learn Mozzarella stretching, Vitas Homemade Ricotta Cheese, Traditional Italian Basket Cheese and Classic Fondue served with cut up green apple and French Bread.

Day 2 we will make Mozzarella in Carrozza with Lemon Caper Butter Sauce, Risotto with Fresh Mozzarella Prosciutto and Eggs, Vita’s Manicotti, and Pizza Rustica (Italian Easter Pie) using Basket Cheese.

       If there is a Wait List, please see our Pricing and Wait List Policies.

*Summer Teen & Pre-Teen* 2 Day Teen/Pre-Teen Best Ever Cookie Jar Cookies

Cookie Baking Workshop with Daniel Rosati

Weds. Aug. 11 & Thurs. Aug. 12

9:00 AM-1:00 PM $199.00 per student ages 10 – 18  Drop-Off  No Adults

Day 1: Bar, Sliced & Drop Cookies: Raspberry Pecan Bars, Blondie Bites, Chocolate Chunk Cookies, Everything Oatmeal Cookies, Ginger Cookies, Slice & Bake Cherry Almond Cookies, EVOO Double Chocolate Cookies
Day 2: Rolled & Shaped Cookies: Chocolate Dipped Coconut Macaroons, Fork Pressed Peanut Butter Cookies, Nutella Linzer Hearts, Citrus Melt Away Cookies, Cinnamon Rugelach, Apricot Thumbprint Cookies, Jam Logs

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Pre-Teen & Teen 2-Day Asian and Middle Eastern Mediterranean Cuisine with Miss Staci

 2 Days, Wednesday, August 11, & Thursday, August 12

 2-5 PM, Ages 10 -18 $159.00 per student Drop-Off No Adults

Day 1 Asian: Pork Egg Rolls, Homemade Won Tons,

Chicken Satay with Peanut Sauce, Grilled Asian Marinated Flank Steak Skewers (Steak on a stick), Classic Miso Soup, Sushi California Rolls, Basic Japanese Salad with Orange Ginger Dressing, Grilled Teriyaki Pineapple Slices

 Day 2 Middle Eastern/Mediterranean: Creamy Chick Pea and Avocado Hummus, Quick Pita Chips, Chicken Shawarma, Falafel, Mediterranean Power Lentil Salad, No Nut Rose Water and Orange Blossom  Baklava, Creamy Tahini Date Banana Shake

 If there is a Wait List, please see our Pricing and Wait List Policies.

 4-Day Intensive Baking Workshop III with Suzanne Lowery

 Mon. Tues. Weds. Thurs. August 16, 17, 18, & 19

 9:00 AM -1:00 PM  Full Participation

 $349.00 per person Ages 10 -18  Drop-Off No Adults

Day 1 -  Cookies-Cream Cheese Carrot Cake Sandwiches, Iced lemon Short-breads, Cheesecake Brownies, Strawberry Thumbprints
Day 2 -  Cupcakes & Frozen Treats–Vanilla, Devil’s

 Food & Red Velvet Cupcakes, Vanilla Ice Cream,  Fruity Frozen Bavarian Creams

Day 3 – Frostings and Cones – Butter Cream, Cream Cheese Frosting, Whipped Cream Frosting, Almond and Vanilla Cones

Day 4 – Pastries – Fruit Filled Phyllo Turnovers, Chocolate Napoleans, Dulce De Leche Caramel Cream puffs, Berry Filled Meringues, Iced Lemon Shortcakes

 Based on class discussions recipes changes or additions are possible.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 8 (4-Day Camp)

 Monday Aug. 16-Thursday Aug. 19

10AM-2PM - $249.00 per child ages 4 thru 9

    Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

 Week 8    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 16, 17, 18, & 19

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

      If there is a Wait List, please see our Pricing and 'Wait List Policies

2 Day Teen/Pre-Teen Baked Goods Workshop  with Dan Slobodien

Mon. Tues. August 16 & 17  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1: Baked Breakfast Treats Buttermilk Biscuits, Assorted Muffins, Assorted Scones, Breakfast Cookies, Cider Doughnut Holes

 Day 2: Homemade Bread Baking Fresh Olive Oil Bread Dough, Mini Baguettes, Dinner Rolls, Rosemary & Pepper Foccacia, "Quick" Seeded Flat-breads

If there is a Wait List, please see our Pricing and Wait List Policies.

 2 Day Teen/Pre-Teen Culinary Camp - The Thrill of the Summer Grill II with Daniel Rosati

 Wednesday, Thursday, August 18 & 19  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1: Fish & Seafood: Crab Salad Stuffed Campari Tomatoes, Grilled Tuna Nicoise Salad, Salmon Kabobs with Roasted Pepper Pesto, Umbrian Lentil Salad, Grilled Shrimp Panzanella Salad, Roasted Strawberries with Ricotta Mousse

 Day 2: Chicken & Meats: Miniature Grilled Pepperoni Pizzas, Cobb Salad with Spice Rubbed Grilled Chicken Breast, Greek Lamb Sliders, Balsamic Glazed Grilled Pork Chops, Foil Roasted Paprika Potatoes, Raspberry Tiramisu

If there is a Wait List, please see our Pricing and Wait List Policies.

 4-Day Intensive Baking Workshop IV With Suzanne Lowery

 Mon. Tues. Weds. Thurs. Aug. 23, 24, 25, & 26

 9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

 Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Orange=Cranberry Oatmeal Cookies
Day 2 - Breakfast Baking - Baked Apple French Toast, Sausage and Egg Strata, Banana-Cottage cheese Pancakes, Classic Quiche, Blueberry Muffins, Waffle Sundaes
Day 3 - Homestyle Desserts - Apple Crisp, Chocolate Fudge Cake, Strawberry Shortcakes, Blueberry Bread Pudding, Red Velvet Whoopie Pies, Magic Cookie Bars
Day 4 - Restaurant Desserts - Creme Brulee, Cherries Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette,

 Chocolate Souffles, Tiramisu

 Based on class discussions recipe changes are possible.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 8th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 9 (4-Day Camp)

 Monday Aug. 23-Thursday Aug. 26

 10AM-2PM - $249.00 per child ages 4 thru 9

     Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

 Week 9    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 23, 24, 25, & 26

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

      If there is a Wait List, please see our Pricing and 'Wait List Policies

 *NEW* 2 Day Teen/Pre-Teen Culinary Camp - Snacking Cakes Workshop with Daniel Rosati

 Monday, Tuesday, August 23 & 24  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1: Sheet Pan Snacking Cakes: Classic Carrot Cake with Cream Cheese Icing, One Bowl Vanilla Cake, Devil’s Food Cake, Apple Spice Cake, Lemon Coconut Cake

Day 2: Fruit Based Snacking Cakes: Blueberry Buckle, Glazed Citrus Yogurt Cake, Chocolate Raspberry Diamonds, Individual Pineapple Upside Down Cakes, Cherry Almond Cake

 If there is a Wait List, please see our Pricing and Wait List Policies.

*NEW* 2 Day Teen/Pre-Teen Culinary Camp Celebrating the Bounty of Summer with Daniel Rosati

 Wednesday, Thursday, August 25 & 26  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18